This pudding is old-school. I love it because you can serve it straight from the pie dish (choose something really gorgeous to go straight to the table) - no fiddling around with pastry or turning things out.

It's the perfect fail-proof dinner-party dessert!

RASPBERRY COCONUT PUDDING

NEED TO KNOW

Main ingredient

Plums

Type of dish

Pudding

Course

Dessert

Cooking time

1 - 2 hours

Serves/makes

8-10

Special options

Kid-friendly

110g raspberry jam

250g plain flour

15g baking powder

350g caster sugar

100g desiccated coconut

3 eggs, lightly beaten

350ml milk

5ml vanilla extract

150g unsalted butter, melted

cream, lightly whipped, to serve

1. Preheat oven to 180°C.

2. Spread jam over the base of a 2-litre pie dish.

3. Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and whisk them by hand until just combined.

4. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed with your finger.

5. Remove from the oven and allow to cool slightly before serving with lightly whipped cream.